Healthy Eating: Our favourite recipes to get your kids living on the veg

As Britain’s childhood obesity epidemic soars, it’s perhaps little surprise that many youngsters aren’t getting enough veg in their diet.

That’s why ITV and think tank The Food Foundation have just launched a new TV ad campaign – called Eat Them To Defeat Them.

It sees vegetables popping out the ground like alien monsters, and kids zapping them by eating them.

It’s funded by a string of major supermarket chains and brands, and backed by celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall.

ITV’s new vegetable campaign

 

But what else can we do to veer our little ones away from the sugary treats and towards the broccolli?

Here, kids cooking with Amanda Grant, share some easy, veggie-packed recipes with Sunday Mirror readers….

DIY veggie pizzas

Children’s obesity epidemic is still soaring

Homemade pizzas, made with muffins, flour tortillas, naan bread or French bread are a quick and easy way to get kids to eat veg like sweetcorn, spinach, peppers, mushrooms and tomatoes. Put a variety of toppings out on the table and let everyone make their own.

To make 4 pizzas

Equipment

■ greaseproof paper or oil

■ baking trays

■ spoon

■ oven gloves

Ingredients

■ flour tortillas, French bread, naan bread or muffin halves

■ 6 teaspoons tomato passata or tinned, chopped tomatoes

■ Some of our favourite toppings: sweetcorn, spinach, sliced pepper, sliced mushrooms, sliced cherry tomatoes, grated cheese, tinned tuna, pitted olives

1 Turn the oven on to 200C/180Cfan. Pour a spoonful oil over a baking tray and brush it all over with your hands or cover the tray with a piece of greaseproof paper.

2 Count 6 teaspoons of tomato passata onto each tortilla.

3 Use the back of the spoon to spread the passata over the tortillas but leave a border around the edge so that it doesn’t drip over the edges when the pizza’s in the oven.

4 Choose some toppings and sprinkle them over the passata. Ask an adult to help you put the trays into the oven using oven gloves. Cook for 5 minutes.

5 Ask an adult to help you take the cooked pizzas out of the oven. Using a table knife, cut your pizza into quarters.

Tacos with beans, peas and avocado

These veggie-packed recipes will get kids eating their greens

 

A great recipe for encouraging children to relax around food, especially veg, it’s as fun to make as it is to eat. Let everyone fill their own tacos!

Serves 4 people

Equipment

■ tin opener

■ sharp knife

■ chopping board

■ colander

■ garlic crusher

Ingredients

■ 400g tin chopped tomatoes

■ 2 x 400g tins cannellini or soya beans

■ 2 spring onions

■ 1 garlic clove

■ 1 tablespoon olive oil

■ 1 teaspoon ground coriander

■ 1 teaspoon mild chilli powder

■ 100g frozen peas

■ handful fresh coriander leaves (optional)

■ 8-12 tacos

■ 2 ripe avocadoes – halved

■ to serve – soured cream (optional), grated cheddar cheese, pieces of lime

1 Turn the oven to 180C. Using a tin opener, open the tins of tomatoes and beans. The first time you do this, ask an adult to show you how to use your tin opener, as they’re all slightly different. Drain the beans in a colander.

2 Using the claw-cutting technique, cut the ends off the spring onions with a small paring knife and cut the onions into thin slices OR if easier, use scissors to cut the spring onions.

3 Peel the garlic clove and crush with a garlic crusher OR if you don’t have a crusher, push down hard with a wooden spoon to crush the clove slightly, it is fine to add it like this.

4Put the oil, onions, garlic, ground coriander and chilli powder into a small saucepan over a low heat on the hob. Heat gently, stirring every now and then with a wooden spoon until they are soft. This will take about 5 minutes.

5Add the tinned tomatoes, drained beans, peas and coriander leaves. Turn the heat up, when the tomatoes are bubbling, lower the heat and leave to simmer gently for 10 minutes.

6Put the tacos on a baking tray and using oven gloves, put them in the oven for 3 minutes to heat up. Scoop the stones out of the avocados with a spoon and peel away the skin. Using the claw-cutting technique, cut the avocados into slices. Put the beans, soured cream, cheese, extra coriander and lime in bowls.

Swirly pasta with leek, broccoli and cheese sauce

The new campaign aims to see kids eating more veg

Make sure every meal includes some veg, adding it to a creamy cheese sauce is normally a winner. It’s useful to know how to make a white sauce like this one because it’s used in many dishes like lasagne, macaroni cheese and cauliflower cheese. We love broccoli and leek, but chopped kale is also really good in this, just add the raw, sliced kale to the ovenproof dish with the pasta.

Ingredients

■ 300g broccoli tender stems

■ 1 leek – halved lengthways

■ 50g butter

■ 50g plain flour

■ 500ml milk

■ 1 teaspoon English mustard

■ 2 large handfuls grated cheese

■ 250g pasta spirals (or any other pasta you fancy), cooked

Equipment

■ small paring knife

■ chopping board

■ saucepan

■ wooden spoon

■ whisk

■ colander

■ ovenproof dish

■ oven gloves

1 Turn the oven on to 190C/170Cfan. Use the claw-cutting technique to cut the broccoli into chunks with a small, paring knife. Using the same technique, slice the halved leek into thin slices. OR if easier use scissors to cut the broccoli and halved leek into pieces.

2Turn the hob onto low heat. Put the leek and butter into a saucepan on the hob and heat gently. Cook for about 10 minutes, or until the leek has softened. Stir with a wooden spoon.

3Add the flour, stir and cook for a few minutes until you have a thick paste. Now take a whisk and, whisking all the time, slowly pour in the milk. Keep whisking until you have a smooth sauce and cook gently for a few minutes. Add the mustard and almost all the cheese (keep some for the top).

4 Tip the cooked pasta and broccoli into an ovenproof dish. Pour the sauce over the top and sprinkle the last bit of cheese over. Using oven gloves, put the dish in the oven. Cook for 25-30 minutes until the topping is golden and the sauce is bubbling.

Beef and carrot corn tortilla tubes

Jamie Oliver and Hugh Fearnley-Whittingstall have backed the campaign

 

The corn tortillas turn crisp when you bake them – use corn tortillas, not flour ones. Eat with a crunchy salad.

Makes 8 tubes

Ingredients

■ 1 red onion

■ 1 garlic clove

■ 3 carrots

■ 1 tablespoon olive oil

■ 500g beef mince – beef or lamb

■ 500g tomato passata

■ pinch brown sugar

■ 8 corn tortillas

■ salad – tomatoes, lettuce and cucumber to eat with the corn tubes

Equipment

■ small paring knife

■ chopping board

■ garlic crusher

■ grater

■ frying pan

■ wooden spoon

■ ovenproof dish

■ oven gloves

1 Turn the oven on to 190C/170Cfan. Peel the onion. use the bridge-cutting technique to halve it with a small, paring knife. Use the claw-cutting technique to thinly slice it. Peel the garlic clove and crush it with a garlic crusher. Grate the carrot with a grater.

2 Put the oil, onion, garlic and carrots into a frying pan over a low heat on the hob. Heat gently for 5 minutes until the onion is slightly soft.

3 Add the beef and fry for 10 minutes, or until the meat is turning golden brown. Add the passata and sugar, cover the pan with a lid and cook gently for 10 minutes. The mixture will be quite dry, which is what you want.

4 Lay the tortillas on the chopping board, then spoon some mince along the middle. Roll the tortillas around the mince and put into an ovenproof dish. Drizzle a tablespoon of oil over the tubes and rub with your hands. Using oven gloves, put the dish into the oven to cook for 15 minutes.

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Latest health news

Restaurant inspections in San Bernardino County, Feb. 1-7 – San Bernardino Sun

No restaurants or other food facilities were closed by health inspectors in San Bernardino County between Feb. 1 and 7, 2019, according to the county’s Department of Public Health.

Non-closure inspections of note

Here are facilities that weren’t closed but had other significant issues in their inspections.

Thai Dawn Bistro, at 1417 Bear Valley Road Suite 2 in Victorville, was inspected Feb. 6 and received a grade of 88/B, with one major violation: food not being kept at a safe temperature. About 40 pounds of raw chicken, 40 pounds of cooked chicken, 10 pounds of raw shrimp, 6 pounds of cooked pork and 60 eggs that had been sitting out for more than four hours had to be thrown away.

Legend’s Wings & Brews, at 1520 N. Mountain Ave. Suite 111 in Ontario, was visited Feb. 4 for a complaint investigation and routine inspection that resulted in a grade of 83/B. Someone had complained that the roof above the food line was leaking, spoiled food past its shelf life is served and cooked food isn’t kept warm enough. The inspector confirmed the roof was leaking and told the facility not to keep any food or equipment in that area until it can be fixed. The inspector also found one severely dented can of tomato paste and multiple food items including raw beef, cooked chicken and jalapeno poppers being held at improper temperatures; both of those were major violations on the graded inspection.

Inspectors found black mold-like growth inside the ice machines of two restaurants: Donut Town at 7223 N. Church St. Suite A4 in Highland (received an 87/B on Feb. 5) and Mongolian Grill at 14400 Bear Valley Road Suite 759 in Victorville (received an 84/B on Feb. 4). Both were told to clean and sanitize the machines before serving any more ice from them. That was the only major violation in both facilities’ inspections.

El Nayar Bakery, at 1132 N. Orange St. in Redlands, was inspected Feb. 4 and received a grade of 87/B with one major violation. A refrigerator holding ingredients for tacos served on weekends wasn’t working and the food inside was at an unsafe temperature. The manager was told to discard the food and have the unit repaired.

Tom’s Original, at 9750 Sierra Ave. in Fontana, was visited Feb. 1 in response to a complaint that their letter grade — a C from a score of 76 received Jan. 18 — wasn’t displayed as is required. The manager found the card and put it back on the front door.

Updates from past weeks

La Michoacana Premier, at 570 S. Mount Vernon Ave. Suite F-2 in San Bernardino, which was closed Jan. 30 because of clogged drains affecting kitchen sinks and a customer restroom, was permitted to reopen Jan. 31 after an inspector found the drains were again running freely.

About this list

The county routinely inspects and grades all facilities that handle open, non-prepackaged food. An A grade (90 to 100 points) is considered “generally superior” in food-handling and sanitation practices, a B grade (80 to 89) is “generally acceptable” and a C grade (70 to 79) is “generally unacceptable” and requires another inspection. A facility will be temporarily closed if it scores below 70 or has a critical violation that can’t be corrected immediately.

This list is published online on Fridays. Any updates as restaurants are reopened will be included in next week’s list. For more information on inspections of these or any restaurants in San Bernardino County, visit www.sbcounty.gov/dph/ehsportal/FacilityList/food. To file a health complaint, go to www.sbcounty.gov/dph/ehsportal/StaticComplaint or call 800-442-2283.

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Problems found at Knoxville chicken wing restaurant


KNOXVILLE, Tenn. (WATE) – The risk factor violations at this week’s lowest scoring Knox County restaurant were those that could potentially make someone sick. The inspector has returned to follow up.

Hooter’s, 8050 Kingston Pike – Original Grade: 69, New Grade: 93

A score below 70 is considered unsanitary by the health department.

Employees were unaware of the illness symptoms. They’re required to be familiar with them so they don’t go to work sick.

The cook was seen drinking from an uncovered cup. They’re allowed to sip drinks, but the cup must have a top and a straw to prevent any accidents.

Some produce was stored under raw meat. That presents the potential problem of cross-contamination – juices from the raw meat spilling onto the ready-to-eat food.

Hooters has been reinspected and the new grade is 93.

More online: Read this week’s full inspection reports

Cinnabon & Auntie Anne’s, West Town Mall – Original Grade: 70, New Grade: 100

That’s just passing. A worker did not wash her hands. She had been drinking from an unapproved drink cup and did not wash up as she began preparing food.

A jug of milk was found without a date mark on it. The date of first use is required. It eliminates guessing as to when the milk was first opened.

When the inspector looked into the ice machine, it was dirty.

The restaurant has been checked again and the new grade is a perfect 100.

Best Bagels & Deli, 120 S. Peters Road – Original Grade: 73, New Grade: 93

That’s passing, but there were risk factor violations.

The temperature of cream cheese and cut tomatoes were too warm. A temperature of 41 and below is the correct cool temperature to kill bacteria.

The manager was not aware of employee health symptoms. The inspector did some on-the-spot education.

When he checked, the inspector found the food slicer was dirty.

Best Bagels & Deli was checked again and the new grade is 93.

Top Scores of the Week:

  • K Brew, 1139 Broadway – Grade: 100
  • Corner Lounge, 842 N. Central Street – Grade: 100
  • Honeybaked Hams, 7205 Kingston Pike – Grade: 100
  • Clean Eatz, 155 West End Avenue – Grade: 99
  • KFC, 1030 Shumard Avenue – Grade: 99
  • Cook Out Restaurant, 321 N. Cedar Bluff Road – Grade: 98
  • Olive Garden, 7206 Kingston Pike – Grade: 98
  • Papa John’s, 7020 Maynardville Pike – Grade: 98
  • Longhorn Steakhouse, 11644 Parkside Drive – Grade: 98
  • Buffalo Wild Wings, 11431 Parkside Drive – Grade: 98
  • Arby’s, 6909 Kingston Pike – Grade: 98
  • Burger King, 7206 Region Lane – Grade: 98

Mice, insects among health violations in West Haven


WEST HAVEN — Raw fish being improperly thawed, insects in rice, inadequately cooked meatballs and mice eating through packages are among the health violations found at city restaurants and other establishments that carry food, recent inspection reports show.

Eight establishments — including restaurants, a convenience store and a daycare — failed the most recent inspections in their categories that dictate the number of times they are inspected per year, said the city Chief Sanitarian Luci Bango.




Bango provided most recent inspections in the categories, some of which are inspected every six, three or four months, or once a year.

Per state Department of Health regulations, any establishment fails if it receives lower than a score of 80 out of 100 or if it receives a “four-point” violation, as those are the most serious in terms of risk for food-borne illness.


Click here to read more about Connecticut restaurant inspection rules.

In the West Haven cases, all the establishments quickly met with a passing grade upon re-inspection, with some of those re-inspections happening on the spot by businesses correcting four-point violations immediately, Bango said.

There are two inspectors in West Haven for close to 300 establishments.

Food establishments in the various categories that failed for various reasons during an unannounced visit in West Haven, include:

Jimmie’s Restaurant

The iconic Jimmie’s of Savin Rock restaurant at 5 Rock St., with waterfront seating, failed for several violations during a Jan. 14 inspection, including a four-point violation for “toxic items improperly stored, labeled or used.”

Some of the specific violations, according to an inspection report, include: chipped or cracked wooden salad bowls that Bango said could cause materials to get into food; a bucket of driveway sealant with coffee stored on top; rusty shelves in a cooler, foods unlabeled in a walk-in unit; broken kitchen floor tiles; water-stained ceiling tiles in storage room; raw beef stored above soups that Bango said could leak into food. The restaurant received a score of 86 and fixed the four-point violation on the spot, negating the need for a new reinspection score.

At Jimmie’s Tuesday, a woman who identified herself as the manager, but declined to give her name — even when a reporter called her back after an abrupt telephone hang up, said if anything needs fixing at the restaurant during inspection, it gets fixed on the spot.


She then said, “Have a nice day” and hung up the phone. When called back for her name, the woman said, “We don’t give names. I’m one of the managers working here.”

Elm Diner

The Elm Diner at 111 Elm St. had numerous violations and failed an inspection on Nov. 29, 2018, with a score of 79.

Those violations included a four-point demerit under “approved source, wholesome, unadulterated food.”

The diner also received points off the inspection for uncovered and unlabeled food items; food contacting the surface of a microwave; silverware being preset on tables; an unclean kitchen floor; having no waste bin at a handwashing sink; scattered boxes; inadequate water temperatures; dented cans; mop and broom not properly hung; problems with clean wiping cloths.

After a reinspection on Jan. 31, the diner got a score of 90.

The owner of the diner, who identified himself as Sonny Saini, said there were only a few violations, and “We fixed all those things.”

China Sea

The take-out eatery at 818 First Ave. failed inspection Jan. 3 but passed a reinspection Jan. 17.

The Chinese eatery failed with a 78 for numerous health code violations, including the improper thawing of raw fish; uncovered food items; improper labeling; improper disposal of waste water; improper storage and disposal of garbage/rubbish; and build-up of ice in a machine. The restaurant received a reinspection score of 91.

Owner Yang Yang said Tuesday that all the violations had been corrected.

“It’s very clean,” he said of his restaurant.

Sweet Relief Catering

An inspection was done in December 2018 and the catering company at 224 Campbell Ave. received a 92, but failed because of a four-point violation under the toxic chemicals category for sanitizer concentration exceeding the maximum amount permitted. The company did not receive a reinspection because it fixed the four-point violation on the spot, health officials said.

The catering company also received points off for unlabeled food and improperly stored linens. An inspector also noted on the report that there was no hot water and that a small fire had been extinguished with salt, although neither resulted in points off the score.

Owner Eric Rogers said he’s been in business for 20 years and usually scores high on inspections without any serious four-pointers, but “every once in a while” there may be something isolated that gets by.

“They’re here to help everybody,” Rogers said of the health department. “They want to make sure no one gets hurt.”

In reference to Bango, he added, “We love Luci.”

Tutor Time

The chain daycare and learning center at 221 Bull Hill Lane received a failing grade Jan. 10 for inadequate temperatures during storage and preparation of food and “adequate facilities to maintain product temperature.”

The first was a four-point violation that automatically failed the center, although its overall score was 94. There is no reinspection score because the center corrected the four-point violation on the spot, health officials said.

A spokeswoman from Tutor Time’s parent company, Lydia Cisaruk, said in an email that “The safety and wellbeing of our children and staff is of the utmost importance to us.”

She said a cooler at the facility is being serviced “to ensure it functions properly,” and other equipment is being used in the interim.

“We’re committed to meeting or exceeding all applicable state and local regulations,” she said in the email.

Subway

The Subway at 502 Saw Mill Road, in a category of places less frequently inspected, scored a 93 during the inspection in August 2018, but failed because of a four-point violation for not heating meatballs to a high enough temperature of 165 degrees before putting them in a steamer, health records show.

The restaurant also received points off for not clearly labeling a spray bottle and not having thermometers in sandwich units. It did not receive a new inspection score because it fixed the four-point violation on the spot, health officials said.

Subway World Headquarters provided the following statement, which they said was from the two franchise owners:

“We are committed to the highest food safety standards at our Subway restaurant. We took immediate steps to resolve the issue as soon as it was brought to our attention and the restaurant passed its reinspection. Along with Health Department inspections, the brand conducts regular inspections that are aimed at ensuring that our high food safety and cleanliness standards are met.”

Krauszer’s

In a July 2018 inspection — considered recent because it is in the less frequently inspected category — the convenience store at 191 Platt Ave. had a four-point violation for not having approved sources of some food, health records show. It was also ordered to get an exterminator because mice had eaten through packages of food and there were mouse droppings found in Hostess boxes, according to the inspection report.

The Krauszer’s also received points off for an unclean milk dispenser; not having paper towels in the restroom; using cups for sugar instead of scoops with handles; having an unclean floor under walk-in shelves and unclean shelves in the walk-in that were moldy. The store received a score of 85 and corrected the four-point violation on the spot, health records show.

Two messages were left for the owner over two days seeking comment but the calls were not returned.

Sonassa Afrimart

Sonassa Afrimart, also in the not frequently inspected category, failed inspection in its last round done in May 2018. The store at 181 Boston Post Road, which sells mostly non-food items, received a four-point violation in the sources of food category and another violation for bags of pre-packaged rice that also contained insects, inspection records show. That was corrected by throwing away the food, Bango said. The store received points off for not labeling all food.

Afrimart Sonassa’s score was 93 and the store corrected the four-point violation on the spot, health officials said.

The Register tried to call the store for two days, but the number appears to be out of service.

ADHD treatment can be complex and successful

High school senior Jacob Ingram has learned at Mission’s Olson Huff Center that he can be as successful as anyone else — with help. (Photo credit: WLOS staff)

High school senior Jacob Ingram has learned at Mission’s Olson Huff Center that he can be as successful as anyone else — with help.

Musically gifted early on, he’s always lacked focus.

“Between 2 and 6 percent of the population have attentional issues, some meeting the criteria of ADHD ,” explained Dr. Scott Governo, of Mission Children’s Hospital. “In Jacob’s case, he also has reading issues, which they call dyslexia.”

For Jacob, the turning point started with a diagnosis, followed by medication, learning ways to better focus and accommodations.

“So Jacob, explain to me how you went from having scores that don’t reflect your best side to (scoring) much higher on the ACT?” Governo asked the teen.

“When they gave me accommodations, I was in my own separate setting in a different schoo,l which very much helped,” he replied.

Jacob’s mother, Laura Ingram, added, “You see your child struggling; you get concerned and wonder, ‘What does the future look like?'”

“My future now: I’ve been looking a lot into mechanical engineering and moving into automotive engineering.” Jacob smiled.

Guidance from this center results in accommodations and resources that will follow Jacob to college.

The New York City Restaurants to Know This Winter

In theory, trying new restaurants is always fun. But during a polar vortex, trekking to a subpar space three neighborhoods away isn’t as appetizing as Postmating ramen and watching Frozen (the 2010 horror film where three skiers get stuck on a chairlift and then ripped apart by wolves. Wait, which one are you thinking of?).

In short, a winter restaurant needs to be, well, worth it. Like a Latin-American raw food restaurant with a pulsating club downstairs. Or a cozy East Village space serving Rhode Island style pizza (yes, it’s a thing). Below, the buzziest openings and hottest hotspots worth braving snow and sleet for.

Gitano Jungle Room 23 Grand St

The famed Tulum hotspot hit New York this summer with a pop-up in Hudson Square, and this winter, it’s found a permanent home at the James Hotel in SoHo. As the name suggests, the dimly-lit space is jungle-themed, with so many leafy palms that they encroach on the tables. The food is fun and served family style (get the guacamole, itself a work of art, and the duck tacos) while the drinks are perfect for a girls’ night out. Which doesn’t need to stop at the restaurant, by the way. The bar area develops more a clubby vibe as the evening goes on, with pretty young things swaying under the disco ball.

Gitano

Photo: Courtesy of Gitano.


Her Name Was Carmen 527 Broome St

From Thatcher Schulz, the man behind The Garrett, and Andres Diaz, comes Her Name Was Carmen, a Latin-American restaurant with an all-raw menu by Le Bernadin alum Ben Hammou. The decor is bright and eclectic—there’s a mural of a man with a pineapple head—the vibe buzzy and bistro-like. There’s also a lounge downstairs with hot pink walls and DJ who plays late into the night.

Her Name Was Carmen

Photo: Courtesy of Her Name Was Carmen


Wayan 20 Spring Street

Although not open until February 8, Wayan made a splash when it hosted a Chinese New Year’s Dinner for Prabal Gurung, Laura Kim, Tina Leong, Ezra Williams, and a whole crowd of New York cool kids. Williams, along with Ochi Vongerichten and chef Cedric Vongeritchten, have come up with a dual-culture concept: a French-Indonesian restaurant serving a seasonal, local-ingredient inspired menu.

The David Rockwell-designed space, filled with wood tables, stones, and plenty of plants, creates a cool yet inviting ambiance. And with an opening during New York Fashion Week, expect a stylish crowd to settle right in.

Photo: Astrid Stawiarz / Getty Images for Wayan


L’Avenue Saks Fifth Avenue, 611 Fifth Avenue

Saks Fifth Avenue revamps the retail restaurant concept with L’Avenue, the American outpost of the famed French restaurant in Paris’s 8th arrondissement. Designed by Philippe Starck, the two-story destination includes a bar and ski-chalet themed lounge in addition to the restaurant. There are two entrances: one, through the department store, and a second on 50th Street.


Oxalis 791 Washington Ave

After stints at Daniel and Mirazur, chef Nico Russell has his own spot in Prospect Heights. Its five-course tasting menu, with dishes like house-made brioche and crispy pig trotters with mustard, is surprisingly affordable and unpretentious. And as the non-alcoholic cocktail movement grows, make sure to sample Oxalis’s menu of housemade sodas, sustainably made with kitchen extras like parsley and jasmine.

Oxalis

Photo: Margarita Garcia Acevedo / Courtesy of Oxalis


Violet 511 East 5th St

The founders of Emily and Emmy Squared have a new Manhattan outpost in the East Village. But rather than serving Detroit-style pies like their Williamsburg and West Village locations, Violet focuses on grilled Rhode Island pizzas. Some examples? “Dune Duck,” with clams, hoisin, duck prosciutto, crispy leeks, and “Beech vibes,” with tahini duxelles, thyme, hon shimeji, caramelized onions, and Truffleist salt. And yes, you also cut them with scissors.

Violet

Photo: Meg Farrell / Courtesy of Violet


Dear Irving on Hudson 310 West 40th St

The question of where to grab a drink pre-or-post theatre has long plagued chic urbanites. Now, there’s another name to add to that woefully-short list: Dear Irving on Hudson, perched on top of the Aliz Hotel. The views of the city are sky-high sprawling, and the drinks and dishes equally elevated.

Only one floor is open at the moment, and it’s designed to feel like a modish club straight out of the 1960s. Come March, an additional floor is set to open, adorned with Art Deco-inspired decor.


Rose Bar Sessions at The Rose Bar Gramercy Park Hotel, 2 Lexington Ave

The Rose Bar at the Gramercy Park Hotel has been a fashionable watering hole for years. However, this February, they’re mixing it up with the relaunch of Rose Bar Sessions, an intimate performance experience. (Think Café Carlyle, but for the millennial set.) First up? Rainsford, followed by DJ sets by Xenia Ghali and That Girl Ne’.

Photo: Lisa Kato / Courtesy of Rose Bar

Veganuary: What did it cost you?

Vegan mealImage copyright
Getty Images

As more and more people took up a vegan lifestyle last month, for the challenge dubbed “Veganuary”, we ask: can you save money by going vegan?

Right now, interest in veganism is on the up, with the number of people in the UK following a plant-based diet having risen 340% in the last decade, according to market research firm Mintel.

In budget-conscious January, along with health, environmental and animal welfare concerns, a further reason some try to cut animal products from their diets is to save money.

However, does that always end up being the case?

Conor Carey, living in Barcelona, told the BBC that for the first 10 days of January this year he tried to go vegan but actually found he was spending more money.

“To be vegan, it helps to be rich. If you open any vegan cookbook you come across all these expensive ingredients.

“Pine nuts are crazy. They’re the most expensive. There is nothing cheap about them.”

According to new research shared with the BBC, Mr Carey may have found his costs went up because he was vegetarian before he tried veganism.

Financial advice company Cleo found that, after three months on the diet, meat eaters who go vegan end up spending £21 less per month on eating out and groceries.

However, vegetarians who opted to go vegan ended up spending £11 more per month.

Mr Carey suggests the findings are pretty spot on. “Protein [from meat] used to be most expensive element of my food, followed by cheese, and when you replace them with raw vegetables you save loads.

“But when I went vegan I was cutting out the dairy from my already quite vegetarian diet, and I could see vegan alternatives would have been more expensive.”

Image copyright
Rachel Tranter

Image caption

Rachel Tranter with a bowl of vegan pasta

According to Cleo, it is difficult to say for sure whether people save money in January because they have changed their diet as many people are tightening their belts anyway.

However, Rachel Tranter from Abingdon told the BBC: “I didn’t do Veganuary to save money, but it’s nice to look back and see that it has actually saved me money too.”

A former meat eater, she found the higher cost of buying vegan food when she was out was outweighed by cooking more cheaply in the evenings.

“I’ve also been cooking from scratch more than I ever have before, planning meals ahead and knowing more about my nutritional intake than previously. I feel better in myself and have even learned how to cook yummy vegan cake!”

Rachel hopes that she will save more money when some of the purchases she made in January start to pay off throughout the year.

“I spent £3 on a big tub of nutritional yeast, which I haven’t used yet – but I plan to! I’ve topped up on lots of herbs and spices, but I would have used these anyway and they last ages,” she explains.

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Media captionLily Bell lives in the Philippines and described her experience of “Veganuary”

Lily Bell, who lives in the Philippines, also found there were initial costs when she changed diet.

“I have also probably spent about £50 on novel items – things like vegan cheeses from a market stall I found, frozen jackfruit from a very cool wholefoods shop that has just opened near me, vegan chocolate cake from Starbucks which is like £2.50 a slice.”

She too intends to maintain her new diet beyond January.

The demand for vegan foods is on the rise across the world, with the global meat substitute market expected to reach £6.5bn ($7.5 billion) by 2025, according to a study by Allied Market Research.

Riham Samir a 28-year-old engineer from Cairo chose to go vegan for health reasons, despite it being an unfamiliar lifestyle in Egypt.

“I didn’t know what the word vegan was until a year ago. People thought I was crazy.

Image copyright
Riham Samir

Image caption

Riham Samir from Cairo, first heard of veganism last year

“There’s no tofu and almond milk here and meat alternatives are not found easily, so I’ve been finding the ingredients like shredded coconut to make milk at home which has been much cheaper.”

She also found herself cooking more at home which took more time but saved her money.

Makanka Mulenga, who lives in Sheffield, has also seen cost savings by trying veganism.

“You spend less if you buy pulses, beans and legumes – about a £30-40 reduction over the month,” she says.

“I will be continuing because I feel the health benefits, in that I have clearer skin and raised energy levels. I thought it might be difficult when going out for something to eat but there are so many vegan options.”

According to a survey by the Veganuary campaign group last year, 62% of respondents said they intended to continue a vegan diet after January.

While some found the resolution costlier than expected, Lily, like Riham says it’s changed her lifestyle for the better.

“I’m definitely going to carry on with my veganism into February. It’s better for my health, better for the planet and the animals and I’m saving money, so what’s not to love?”

Lassa fever highly infectious in living or dead victims –Expert – Punch Newspapers

Public health physician, Dr. Gbenga Adepoju, talks about Lassa fever with SIMON UTEBOR

What is Lassa fever?

Lassa fever is a developing disease that people contract once there is a contamination with some droplets from infected rats.

How does one contract it from rat?

When food is contaminated and human beings eat it, the virus will germinate inside the human beings and start manifesting in form of bleeding and fever. It will appear like normal fever but this time round; the bleeding is coming from orifices (holes in the body). That is why it is called hemorrhagic fever – bleeding from orifices.

What is the incubation period of Lassa fever?

The incubation period is between 10 and 21 days.

What happens after the incubation period?

After the incubation period, of course, it will start manifesting in form of fever, loss of appetite, general body weakness, among others. Three to five days after the incubation period, if nothing is done about it to find out whether it is the normal malaria fever, it will graduate from bleeding to something towards Lassa.

What are the early signs and symptoms of Lassa fever?

As I said earlier, it will start like the normal raise in body temperature, loss of appetite and tiredness. One may not go to the hospital on time thinking it is the normal malaria. Once attention is not given to it, it will graduate to bleeding from orifices.

Is it contagious?

It is highly contagious. When a person contracts the viral disease, such a person should be isolated and kept in quarantine.

What is the cure for it?

We lay more emphasis on prevention. Cure is highly symptomatic as the patient is presented in the hospital. When I say the person is bleeding from the orifices, naturally, you have to transfuse – you take care of the symptoms as it is coming out – making sure that the virus get out of the system. We try to give some anti-viral drugs. Most of the times, the viral diseases will run their course. We try to make sure that it does not cause much damage.

Like when you talk about the HIV, you know it is a viral disease. What the medicine does it to make sure it is suppressed that is why with the efforts to find cure for HIV, we have not found a definite cure for it.

Likewise the Lassa fever will run its course but we have to suppress it so that it does not cost much damage until the person gets out of the sickness.

Can Lassa fever and HIV be classified in the same group?

No, but they can be referred to as viral diseases. The mode of transmission is different. Lassa is a synoptic disease – it has to do with rodents. Some people do not take care of their environment. That is why the issue of prevention matters most in taking care of any viral disease for that matter.

How is Lassa fever prevented?

People should imbibe hand washing principle. They should wash their hands very well before eating. They shouldn’t eat infected food so as not to get infected. Wash your hand after every procedure. If one touches anything, one should wash one’s hand. One cannot know if an infected rat has passed through what one just touched and once the rat leaves some droplets, it becomes a problem.

Hand washing is very important. That is why the World Health Organisation dedicates a day for its celebration in order to create awareness for people to remember the significance of hand washing, especially in preventing Lassa fever.

Apart from that, people should make sure that they cover their food. Also, uncooked food should be kept in a place where rat will not be able to enter it. At times, when one keeps rice or anything and rat gets there, why eating it, it can drop faeces and other things. Thus, if one is not careful and one eats such a food, one becomes a victim of Lassa fever.

We have to make sure that we take care of our environment.  Tidiness should be the keyword. Don’t keep unnecessary things that can attract rats. Make sure you live in a rat-free environment.

For health workers, immediately somebody is diagnosed with Lassa fever, take the person to an isolation ward – separate such a patient from other patients in the hospital. Also, wear what is regarded as personal protection equipment so that health workers, in saving somebody’s life, one will not end up being victims.

If one keeps to these rules, chances that one will run into these problems will be minimal. At the same time, we should wash our food properly in case rats have touched the basket where the food is kept. You have to wash food and fruits very well before eating them.

Some people buy fruits and start eating them without washing. Is it a good practice?

I want to believe that even in the grocery, it is the part of the hygiene that they must have been tutored that they have to wash before they package things for people. But if one cannot wash it there, one can take it home and wash. One must wash one’s fruits before eating them.

Is there any way to know if a food is infested with Lassa fever?

There is no way to know, except one observes, maybe, something that looks like urine of any animal. One should be observant and that should be the rule. Once you have anything that is eatable and it is not covered, chances are very high and that is why one should wash it. Raw food in the house must be well covered because if rat urinates on ‘red garri’ and not the ‘white one’, one may not be able to detect whether there is any urine of rat or not. I will advise that once food is not covered, people should refrain from eating it. For instance, when one notices that one or two rats are running around the house, the chances of infection are high.

Is Lassa fever deadly?

It is very deadly. It is contagious. And what leads to bleeding through the orifices (holes in the body) is just a question of hours. Before it could get to that level, it could have destroyed some organisms of the blood.

Are there other ways one can contract the disease apart from through rats?

No. Most micro-organisms affecting human beings have their vectors and reservoir. Interestingly, it does not kill rats but rats are the reservoir. The disease is caused by rats only for now.

Some states in Nigeria have recorded cases of Lassa fever. What would you advise the various governments to do?

Governments should be proactive about it. In every state of the federation, we have the public health departments. In Osun State, for instance, our epidemiology unit in Public Health Department is very active. We created surveillance officers. We have one officer with a deputy or assistant in every local government area. They are the ones serving as policemen in finding out whatever what is happening and report. I believe that is the design for every state in Nigeria. They are always on the road – whenever they see such a thing, they report immediately and the government moves with its machinery and do the necessary things. If it is something the state cannot cope with, it will report to the Federal Government that will move in to ensure that the needful is done. You know that human beings are very mobile. The fact that we are in Osun does not mean we cannot go to other states. You have to make sure that something is done.

One thing I should add to it is that when somebody dies of Lassa fever, they should start burial arrangement because whether the person is living or dead, it is highly infectious. There is a special arrangement in burying those killed by Lassa fever. They have to guard such persons until they get to grave so that people will not be infected. Most of the times, government in every state, is proactive and work in partnership with the Federal Government. Therefore, if it is something that they cannot cope with in their state, the Federal Government will step in to assist.

What drugs are needed to cure it?

Viral diseases are managed symptomatically. There is a particular anti-viral drug that is given to a patient when in the hospital under physician’s care. I don’t want to mention the drug because of abuse. My advice is that Lassa fever should go to hospital.

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Thom Smith | Naturewatch: Bear not true hibernators, may leave dens in winter | The Berkshire Eagle

By Thom Smith

Q: Do the bear species living in the area all hibernate?

— Steve, Adams

A: First, know that there is but one species of bear living in New England, the black bear (Urus americanus), and that is our largest land carnivore. Its scientific name “americanus” testifies that it formerly occurred throughout most of the wooded parts in North America from Alaska to Canada, and the United States, south to central northern Mexico. It has been extirpated over much of the region due to the elimination of forest, and population growth. In wilder areas where forests have returned, so have the bears.

Scientists and educators have a problem with hibernation. Take the black bear, for instance. For a long time, it was thought that this bear was a hibernator, and the general populace got that into their heads. Then someone thought of the term “true hibernator,” and many educators began explaining that while the woodchuck was a true hibernator, the bear wasn’t. That never caught on with the general populace so many gave up contradicting those who continued to use the term, and just began agreeing with them again, while explaining that black bears are not deep hibernators (true hibernators) that sleep so soundly that they sometimes appear to be dead and being almost impossible to wake up. For instance, an active woodchuck’s heart beats 80 or so times a minute, and when hibernating drops to about 4 beats per minute and its body temperature drops about 40 degrees when hibernating. This is deep hibernation. The black bear body temperature, by comparison, drops from an active temperature of 100 degrees to the high 80s, and its heart rate drops from about 45 beats per minute to 8 beats. A woodchuck, in the wilds of New England, won’t wake up for Feb. 2, but if the weather is reasonable and snow depth is not too deep, male bears and females without cubs will leave their den and search for food. In recent winters, this species has been known to be out and about most, if not every, month of the year in this region.

I believe it is mostly the lack of food that keeps them denned up, rather than weather. And, if the snow isn’t too deep, they may take advantage of dumpsters and other food sources that not only include garbage cans, pet foods left outside for pets or the misinformed lawbreakers, who deliberately feed the bears. And it goes without saying, once a bear finds a bird feeder, it will never forget.

BIRD FEEDER TIPS

As so often happens, especially in “big box stores,” winter items go on sale about as soon as winter settles in. Begin looking for sales on wild bird seed.

To get more for your money, read the label on the mixed seed bag. Some brands, especially the less expensive blends, use “fillers” that include golden and red millet, rapeseed, and flax. Most of our birds pass them up or scatter them, looking for white proso millet, sunflower seed, cracked corn and peanuts.

And while we might be drawn to purchasing a bag of cracked corn for wild birds, think twice. It is good food for gray squirrels, however. The downside is that it is a favorite of house sparrows, cowbirds and starlings (also deer and bear) and none should be encouraged. And only a few other wild birds will eat it.

While you may find raw suet on sale at grocery stores and meat markets, buy only what you can use this winter or freeze. It quickly gets rancid in warm weather, hence the development of rendered suet blocks flavored with peanuts, mealworms and fruits, each supposedly to attract different species. The birds that come to our feeder come regardless of what variety we offer.

While not absolutely necessary, it is a good idea to know where certain birds feed and adjust the height of your feeders to accommodate, especially if you are new to feeding. For instance, sparrows and juncos feed on or to close to the ground. Have a mixed seed feeder, preferably a tray feeder, at ground level. Cardinals prefer shrubs so a medium height feeder will probably attract more. Titmice, chickadees, nuthatches and woodpeckers prefer trees. Place feeders accordingly.

And if you don’t like cleaning messy sunflower hulls off the ground in the spring, consider hulled sunflower hearts or safflower seeds.

CLARIFICATION

The headline in last week’s column wasn’t exactly correct. The belted kingfisher is a common migrant (spring and fall), a summer resident and nester, and a winter lingerer with open water. That should not be misconstrued as individuals staying in the area year-round, although some individuals may, with access to food fish. And we may be more confident saying swans remain in the area if the two pairs in Central Berkshire County remain through spring and summer and on through next winter.

Thom Smith welcomes readers’ comments and questions. Email him at [email protected]

If you’d like to leave a comment (or a tip or a question) about this story with the editors, please
email us. We also welcome letters to the editor for publication; you can do that by
filling out our letters form and submitting it to the newsroom.

Restaurant inspections by the Onondaga County Health Department from Jan. 13 to 19

Unsatisfactory inspections

Operating acceptably

Violations corrected

Unsatisfactory Inspections

Freedom of Espresso

128 W. Genesee St., Fayetteville

Inspected on Jan. 18

Chemicals stored on table next to food items. Walls and floor in storage room still not sealed, not smooth and easily cleanable. Floors throughout not clean.

McDonald’s

9563 Brewerton Road, Brewerton

Inspected on Jan. 17

The following foods were noted in the four-door reach in cooler at these respective temperatures for greater than two hours; one (1) case liquid egg product 48.9-50 degrees, two (2) quarts liquid egg whites 49-50 degrees, three (3) bags Burrito mix 40-50 degrees, thirty (30) sausage Burritos 49-50 degrees, and one and a half (1&1/2) bacon flats (corrected-product voluntarily discarded). Four door cooler not operating in order to keep potentially hazardous foods at 45 degrees or below as required (corrected-potentially hazardous foods removed and call made for repair). Ice scoop at drive thru ice bin noted stored with handle touching ice. Dispensing area of orange juice machine (flat area around nozzles) noted with residual dried product. Top drawer of two drawer cooler holding raw beef on cookline noted with some residual food soil. Toilet room floors not clean with embedded ground-in soil.

The Old Serpico

350 N. Salina St., Syracuse

Inspected on Jan. 16

All poly cutting boards noted worn with heavy stains and cut marks. Low cooler door gaskets in poor repair/torn-allowing food residue to accumulate. Upper rim under roll top of large prep top cooler and bottom shelf of same large prep top cooler both not clean. Some lowering shelving of prep tables not clean. Mouse droppings seen on the floor at several locations in kitchen- in rear storage area and in area of boxed beverage rack. Floors under most equipment and racks not clean. Ansul lines and light fixtures above cookline noted with accumulated grease/oil.

PB & J’s Lunch Box

989 James St., Syracuse

Inspected on Jan. 15

Three 12-ounce bottles of chocolate milk noted in small table top refrigerator at 54 degrees for undetermined amount of time (corrected-product voluntarily discarded). Pieces of cooked roast beef noted at 96 degrees in refrigerator for less than two hours and covered while cooling (corrected-covering rolled back). Small table top refrigerator not operating in order to keep potentially hazardous foods at 45 degrees or below as required (corrected-hazardous products removed). Interior of container holding clean utensils not clean. Meat slicer blade, blade guard, and product hold plate not clean. Air intake screen behind prep top cooler noted with accumulated dust.

Operating Acceptably

Arby’s

5886 Route 31, Cicero

Baltimore Woods Nature Center

4007 Bishop Hill Road, Marcellus

The Brasserie

200 Township Blvd, Camillus

Café Kubal

1 Children’s Place, Syracuse

Christ Community Church of the Narazene

3644 Warners Road, Camillus

Dang’s Café

1828 Butternut St., Syracuse

Dolce Vita Bar & Grill

907 E. Genesee St., Syracuse

Domino’s Pizza

3548 W. Genesee St., Camillus

Dunkin Donuts

150 Almond St., Syracuse

Dunkin Donuts

501 E. Genesee St., Manlius

Eat More Sweets

14 W. Main St., Marcellus

Fahey Cafeteria

700 E. Brighton Ave., Syracuse

First Baptist Church of Manlius

408 Pleasant St., Manlius

Four Seasons Golf & Ski Center

8012 E. Genesee St., Manlius

Franco’s Pizza

901 E. Genesee St., Syracuse

Friends of Marcellus Park Commissary

18 W. Main St., Marcellus

Gabrielle Chocolates

8240 Cazenovia Road, Manlius

Good Time Sushi

301 Fayette St., Manlius

Good To Go/An Italian American Café

725 Irving Ave., Syracuse

Gordon Biersch Brewery Restaurant

10316 Destiny USA Drive, Syracuse

Hoopla Frozen Yogurt

190 Township Blvd, Camillus

Jus Juice It Commissary

313 Sand St., Syracuse

KFC/A&W

3821 Route 31, Clay

Lafayette Alliance Church

Route 20, LaFayette

Liberty Pizza & Convenience

5930 E. Seneca Turnpike, DeWitt

Little Caesars

5501 Bartell Road, Cicero

Loretto Heritage Apartments

750 E. Brighton Ave., Syracuse

Mesa Grande Taqueria

190 Township Blvd, Camillus

Movie Tavern

180 Township Blvd, Camillus

Mr. Bigg’s Restaurant

658 N. Salina St., Syracuse

Mugshotz

608 N. Main St., Clay

Munjed’s Mediterranean Restaurant & Lounge

503-505 Westcott St., Syracuse

Nancy’s Deli & Café

1000 E. Genesee St., Syracuse

Original Italian Pizza

315 Fayette St., Manlius

Outback Steakhouse

3946 State Route 31, Clay

Papas To Go

18 W. Main St., Marcellus

Pizza Boise

24 W. Main St., Marcellus

Pizza Hut

7801 Route 11, Cicero

The Red Rooster Pub

4618 Jordan Road, Skaneateles

Roma Pizzeria & Fish Fry

6556 Lakeshore Road, Cicero

The Scenic Root

301 Fayette St., Manlius

St. Andrews United Methodist Church

Jordan Road, Skaneateles

Subway

7987 Brewerton Road, Cicero

Subway

8060 Brewerton Road, Cicero

Subway

9614 Destiny USA Drive, Syracuse

Taps

515 Westcott St., Syracuse

Uncle Mike’s Hometown Pizza

3700 Milton Ave., Camillus

XO Taco

713 E. Fayette St., Syracuse

Ye Olde Clipper Tavern

313 Sand St., Syracuse

Violations Corrected

Denny’s

3414 Erie Blvd E, Syracuse

Friendly’s

4081 State Route 31, Clay

Last week’s inspection reports